Beet And Carrot Soup - cooking recipe

Ingredients

3 tbsp vegetable oil
1 1/3 lbs beets, cut into chunks
2 None onions, roughly chopped
1 inch piece fresh ginger, chopped
1 lb carrots, 2/3 roughly sliced, the rest sliced thinly
6 cups vegetable stock
1/4 tsp ground cinnamon
1/4 cup sour cream
2 tbsp chopped chives

Preparation

To make the soup, heat 1 tbsp of the oil in a large saucepan and add the beets, onion, ginger and roughly sliced carrots. Cook gently, stirring, for 5 mins. Add the stock and bring to a boil. Reduce the heat and simmer gently for 25 mins.
Meanwhile, to prepare the fried carrot topping, heat the remaining oil in a frying pan and cook the thinly sliced carrots until crisped and golden. Stir in the cinnamon and drain on paper towels.
To finish, blend the soup using an immersion blender or food processor. Reheat gently and stir in the sour cream. Season to taste and ladle into serving bowls. Top with the fried carrots and sprinkle with the chives to serve.